Hearty Street Corn Chicken Casserole

As seen in Perfect Companions for Any Meal.

This cozy bake mixes juicy chunks of chicken with plenty of sweet corn, gooey cheeses, and a splash of zesty lime. Melted Monterey Jack plus crumbly cotija crank up the flavor. Chili powder and cumin offer just enough punch to wake things up. You'll load crunchy tortilla chips and extra cheese on top, then bake until bubbly and browned. Dish up straight from the oven and hit each serving with cilantro, fresh lime, and hot sauce for extra color and kick. It's a no-fuss family favorite that reminds you of classic street corn—just with extra comfort vibes.

Barbara Chef
Created By Sasha
Last updated on Sat, 26 Jul 2025 19:17:41 GMT
Closeup of cheesy baked corn and chicken casserole. Save Pin
Closeup of cheesy baked corn and chicken casserole. | foodthingle.com

This Street Corn Chicken Casserole totally nails all the cozy vibes I want in a hearty meal. It’s got gooey cheese, juicy chicken, sweet corn, and the crunchiest topping ever. This is a Mexican-style comfort dish that always brings big flavor, no matter the day. It’s such a hit for laid-back get-togethers or when the weeknight chaos hits and I need something quick the family will mop up every time.

That first bake happened when we were shivering and needed something to warm up our bones and make dinner feel like a party. Since then, every time I bring it out, the kitchen’s bursting with jokes and not a single scoop is left in the pan.

Irresistible Ingredients

  • Juicy cooked chicken: rotisserie is the fast track and always juicy
  • Corn kernels: go with fresh if you’ve got it, otherwise thawed frozen or drained canned works
  • Cream cheese: the secret to an extra-velvety texture, just let it soften up
  • Sour cream: lifts everything with tang and keeps it super smooth
  • Mayonnaise: makes everything richer and blends the creamy stuff together
  • Monterey Jack cheese: melts like a dream, or swap in Mexican blend to mix it up
  • Cotija cheese: or feta—gives you that salty bite that screams street corn
  • Fresh cilantro: chopped for that herbal pop at the end
  • Chili powder: brings warm spices and a tiny kick
  • Garlic powder: adds a savory boost in each forkful
  • Ground cumin: earthy and gives you a classic Mexican edge
  • Lime juice: ties all the flavors together—make it fresh for best zing
  • Salt and pepper: season as you go, tasting along the way
  • Tortilla chips, crushed: for that essential crispy crown
  • Optional: more cilantro, fresh lime, or a splash of your favorite hot sauce

Easy Step-by-Step

Wrap Up With Garnishes:
Let it cool a few minutes so it’s not lava-hot. Scatter some more cilantro, maybe a squeeze of lime or a dab of hot sauce, and you’re ready to dig in.
Pop in the Oven:
Bake uncovered for 25–30 minutes. You’ll know it’s ready when the top’s golden and you see bubbles at the edges. This step lets everything get gooey and gives your topping a killer crunch.
Add Crunch:
Mix crushed tortilla chips with the rest of your Monterey Jack in a bowl. Sprinkle all over the top so you get crispiness with every bite.
Fill Your Dish:
Move your mix to the greased pan, smoothing it out so it’s level. Sprinkle the last bits of cotija on for that salty kick in every bite.
Mix Up the Creamy Filling:
Toss chicken, corn, creamy cheeses, sour cream, mayo, Monterey Jack (save a little for later!), half the cotija, cilantro, spices, lime, salt, and pepper in a big bowl. Stir until everything’s super creamy and well-mixed—no streaks left.
Get Your Pan Ready:
Give your 9x13” dish a light spray or rub so nothing sticks and clean-up’s a breeze. Keeps the edges nice and golden, too.
A spoon is dipping into a bowl of corn. Save Pin
A spoon is dipping into a bowl of corn. | foodthingle.com

Corn is the part I can never skip—it brings a sweet pop and crunch against all that creamy sauce. I love whipping this up with the kids on the weekend, even if it means catching them munching on the chip topping before I’ve even baked it.

Smart Storage

Stick any leftovers in a sealed container in the fridge. They’ll keep fine for about three days. For just one serving, zap it in the microwave till nice and hot. Bigger portions? Cover and rewarm in the oven so you can get that crunchy topping back.

Switch Ups

If cotija’s out of reach, grab feta—still salty and tangy. And if you’re looking to lighten things, try plain Greek yogurt instead of the sour cream. Monterey Jack can be swapped for cheddar or pepper jack if you want more spice, too.

A spoon is being used to scoop corn from a bowl. Save Pin
A spoon is being used to scoop corn from a bowl. | foodthingle.com

Serving Ideas

This dish is awesome as the main event along with a crisp salad or roasted veggies. For party vibes, bring out warm flour tortillas and let everyone scoop up bites—just like your favorite street vendor would serve it.

Food Traditions

Borrowing from Mexican street corn (elote), this meal turns a classic roadside treat into a filling dinner you can share. The combo of tangy cheese, cilantro, and chili hits just like your favorite street cart, but in a bubbly, homey bake.

Common Recipe Questions

→ Will frozen corn work okay for this?

Definitely! Grab frozen, canned (just drain it well), or fresh corn—whatever's easiest or tastiest for you.

→ What can I swap in for cotija cheese?

No cotija? Crumbled feta steps in with that same salty, crumbly feel. Both bring a nice punch to the dish.

→ Is using rotisserie chicken really better?

Rotisserie chicken brings bold flavor and makes things so easy, though any cooked shredded chicken does the job just fine.

→ Can I prep this the day before?

Yep! Get everything together up to a day ahead, stash it in the fridge, and just bake when it's go time. Save the toppings for right before.

→ How do I kick up the heat?

If you want more spice, try tossing in some diced jalapeños, splash on hot sauce, or up the chili powder to your liking.

→ Is it okay to freeze and reheat leftovers?

Absolutely. Freeze after baking. Then defrost and pop it back in the oven until it's nice and hot and bubbly again.

Street Corn Casserole

Baked chicken with sweet corn, lots of cheese, and a crispy crunchy topping. It's a cozy meal everyone loves at dinnertime.

Preparation Time
15 Minutes
Cooking Time
30 Minutes
Overall Time
45 Minutes
Created By: Sasha

Recipe Type: Side Dishes

Skill Level: Moderate

Regional Style: Mexican-style

Output: 6 Number of Servings

Special Diets: ~

What You'll Need

→ Casserole Base

01 Salt and pepper to your taste
02 Juice from one lime
03 1 teaspoon ground cumin
04 1 teaspoon garlic powder
05 2 tablespoons chili powder
06 1/4 cup chopped cilantro, fresh
07 1/2 cup cotija or feta cheese crumbles
08 1 cup shredded cheese (Mexican blend or Monterey Jack)
09 1/2 cup mayo
10 1 cup sour cream
11 8 ounces cream cheese, bring to room temp
12 4 cups corn (canned and drained, thawed frozen, or fresh)
13 2 cups rotisserie chicken, shredded and cooked

→ Topping

14 1/2 cup Monterey Jack cheese, shredded
15 1 cup tortilla chips, smashed up

→ Optional Garnishes

16 Hot sauce, for drizzling
17 Lime wedges
18 Extra fresh cilantro, chopped up as much as you want

Steps to Follow

Step 01

Let it bubble away uncovered for 25–30 minutes. Once the topping looks crispy and golden, pull it out and let it chill briefly. Add cilantro, squeeze on lime, and toss on hot sauce if you’re into it. Best when served warm.

Step 02

Mix the shredded Monterey Jack cheese with your crushed chips in a small bowl. When ready, scatter this topping all over the casserole.

Step 03

Pour the cheesy chicken mix into your baking dish. Sprinkle the last bit of cotija or feta right over the top.

Step 04

Grab a big bowl. Chuck in the chicken, corn, cream cheese, sour cream, mayo, that shredded cheese, half your cotija or feta, cilantro, all the spices, lime juice, and a good amount of salt and pepper. Stir everything until it’s all blended together.

Step 05

Turn your oven to 375°F (190°C). Grease up a 9x13 pan, then leave it close by.

Additional Tips

  1. Picking up a rotisserie chicken at the store makes this a whole lot easier and adds a nice flavor boost.

Essential Tools

  • 9x13 pan
  • Big mixing bowl

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • It’s got dairy and eggs. Double-check all your picks for other allergens if you’re worried.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 480
  • Fat Content: 31 g
  • Carbohydrates: 27 g
  • Protein: 25 g